Saturday, November 29, 2014

Cooking so much.

For Lunch was a brunch set out for the media to come a see the lovely Cuchara Club .
so we made all of this delicious show food! 

Mini Tofu/Tempeh/Seitan Sandwiches 
-
Salad -in-a-bite Cucumber Rolls 
with Blanched Carrots, Raw Radish, Tofu Dill apple cider vinegar syrup sauce
-
Mini Adzuki Bean Rice Balls with Wasabe and Umeboshi 
-
Miso Soup
-
Tofu Cheese Cake 
Made with Tofu, Maple Syrup, Kudzu, Agar-Agar, Vanilla, 
and a Almond Crust 

~~~~~~~~~~~~~~~~~
and right after that I assisted in a great Cooking class done by Pilar Benitez 
she made
Millet Porridge with sweet Vegetables
-
Sauteed Kale and Tofu
-
Pressed Cabbage with Grated Apple
-
Pressed Radish Pickles with Mustard 
~~~~~~~~~~~~~~~~
For Dinner
Seitan Pasta Vegetable Stew







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